Authentic Seafood Gumbo Recipe – A Flavorful Cajun Classic

Seafood gumbo is a rich, hearty, and flavorful dish that originates from Louisiana’s Creole and Cajun culinary traditions. This dish is a perfect blend of succulent seafood, smoky andouille sausage, and a deeply flavorful roux. Gumbo is often enjoyed with a side of rice, making it a satisfying and comforting meal. Whether you’re cooking for a crowd or simply indulging in a bowl of deliciousness, this Seafood Gumbo Recipe will transport your taste buds straight to the heart of Louisiana.

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Nutrition Information (Per Serving)

• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 28g
• Fat: 15g
• Fiber: 4g
• Sodium: 750mg
• Cholesterol: 150mg

Recipe Details

• Prep Time: 20 minutes
• Active Time: 1 hour
• Resting Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Cuisines: Cajun, Creole, Southern
• Course: Main Dish
• Servings: 6

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle

Ingredients

For the Roux:

• ½ cup all-purpose flour
• ½ cup vegetable oil

For the Gumbo:

• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups seafood stock (or chicken stock)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• 2 bay leaves
• 12 oz andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 lb crab meat (lump or claw)
• 1 dozen oysters (optional)
• 1 cup okra, sliced (fresh or frozen)
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• 2 tbsp chopped parsley
• 3 green onions, chopped
• 2 cups cooked white rice, for serving

Instructions

Step 1: Prepare the Roux

1. In a large pot over medium heat, add the vegetable oil and flour.
2. Stir continuously with a wooden spoon for about 15-20 minutes, until the roux turns a deep brown color (like dark chocolate). Be careful not to burn it.

Step 2: Sauté the Vegetables

3. Once the roux reaches the desired color, add the onions, bell pepper, and celery (the “holy trinity” of Cajun cuisine).
4. Stir and cook for about 5 minutes until the vegetables soften.
5. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Flavor

6. Stir in the diced tomatoes and cook for 2 minutes.
7. Gradually pour in the seafood stock while stirring to avoid lumps.
8. Add the salt, black pepper, paprika, cayenne, thyme, and bay leaves.
9. Bring the mixture to a gentle simmer and let it cook for about 20 minutes.

Step 4: Add the Proteins

10. Add the andouille sausage and cook for 10 minutes.
11. Stir in the okra, Worcestershire sauce, and hot sauce (if using), and cook for another 10 minutes.
12. Gently fold in the shrimp, crab meat, and oysters (if using). Simmer for 5-7 minutes, until the shrimp turns pink and the seafood is cooked through.

Step 5: Finishing Touches

13. Remove the bay leaves and stir in the chopped parsley and green onions.
14. Turn off the heat and let the gumbo rest for 10 minutes to allow the flavors to meld.

Step 6: Serve and Enjoy

15. Ladle the gumbo over cooked white rice and enjoy!
16. Optionally, garnish with extra green onions and a dash of hot sauce.

Tips for the Best Seafood Gumbo

• Take your time with the roux: A dark roux is key to a rich gumbo.
• Use fresh seafood when possible: Fresh shrimp, crab, and oysters elevate the dish.
• Don’t skip the resting time: Letting the gumbo sit allows the flavors to meld for a more authentic taste.
• Serve with crusty French bread: Perfect for soaking up the flavorful broth.

Conclusion

This Seafood Gumbo Recipe is a true Southern classic, bringing together bold flavors and fresh seafood in a rich, comforting dish. Whether you’re new to Cajun cooking or a seasoned pro, this recipe is sure to become a favorite in your kitchen. Gather your ingredients, take your time with the roux, and enjoy a steaming bowl of homemade seafood gumbo!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.